Super Easy Rolled Omelet (Tamagoyaki)
Easy Rolled Omelet Recipe: Perfect for Beginners!
I made this because I wanted to eat it. A simple yet delicious rolled omelet perfect for any meal!
Ingredients
- 2 large eggs
- 8-10 stalks of finely chopped green onions
- 8g canola oil (about 1.5 tsp)
Cooking Instructions
Step 1
Crack 2 eggs into a bowl. Whisk them thoroughly until the yolks and whites are fully combined. For an even fluffier texture, whisk vigorously until slightly frothy. Ensure you break down the egg whites’ membrane for a smoother result.
Step 2
Once the eggs are well beaten, add the finely chopped green onions to the egg mixture and gently mix them in. The mild onion flavor will complement the rich egginess beautifully.
Step 3
Heat about 8g (approx. 1.5 tsp) of canola oil in a non-stick frying pan over medium-low heat. Swirl the pan to coat the bottom evenly with oil. Pour the egg and green onion mixture into the hot pan. Tilt the pan to allow the egg mixture to spread thinly and evenly.
Step 4
As the edges of the omelet begin to set, gently roll it from one side towards the other using chopsticks or a spatula, similar to making a sushi roll. You can lift the cooked portion and pour more egg mixture underneath, then continue rolling to create layers. Flip the omelet occasionally to ensure even cooking and a light golden-brown color on all sides.
Step 5
Once cooked and rolled to your desired thickness, transfer the omelet to a cutting board. Let it cool slightly before slicing it into bite-sized pieces (about 1.5-2 cm thick). Arrange on a plate. Enjoy! (Note: Your first attempt might not be perfectly shaped, but with a little practice, you’ll master it. Even if it’s not perfect, it will still taste delicious!)
